Tag: Chicken
Chicken Bicol Express
Chicken Bicol Express
Bicol Express is named from a passenger train that travels from Manila to the Northern Bicol region of the Philippines, known for its spicy cuisine. Traditionally, this dish uses pork shoulder. This recipe uses chicken thighs; cutting down on the calories and the cooking time. This chicken is sautéed with garlic and onions, then simmered in coconut milk and Thai chilies. Mild finger chilies are added at the last couple of minutes of cooking time. This dish reminds me a lot of chicken ala king, which I grew up on; just with lots of spice. Serve with steamed rice.
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion chopped
- 6 garlic cloves minced
- 2 lbs boneless skinless chicken thighs
- 1 tbsp shrimp paste
- 2 cups coconut milk
- 10 thai chilies finely chopped
- 2 cups finger chilies (or shishito peppers) diced
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add in the chicken. Cook for 8 minutes.
- Stir in the shrimp paste, making sure that all of the chicken gets coated in it. Sauté for 2 minutes.
- Pour in the coconut milk and Thai chilies. Bring to a simmer, cover, and cook for 30 minutes.
- Uncover. Stir in the ginger chilies. Cook for 2 minutes.
- Season with salt and pepper to taste.
Syrian Chicken
Syrian Chicken
Syria borders the Mediterranean and the Middle East. This chicken dish best represents the cuisine’s influence of flavors. Chicken thighs are seasoned with cumin, cinnamon, salt and pepper and are seared, then braised in a saffron/garlic/onion/tomato sauce. The chicken can be served over couscous, rice, pasta, or even masked potatoes.
Equipment
- Dutch oven
Ingredients
- 2 tbsp olive oil
- 6 bone in chicken thighs
Chicken Dry Rub
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp black pepper
Sauce
- 1 medium onion chopped
- 2 tbsp ginger minced
- 6 garlic cloves minced
- 3 birds eye chilies chopped
- 14 oz canned crushed tomatoes
- 1 cup chicken stock
- 1 tsp thyme
- 1/2 tsp cumin
- 1/8 tsp saffron powder
- 1/4 cup combined mint and cilantro chopped
Instructions
- Season the chicken thighs with the dry rub.
- Heat up the cooking oil in a Dutch oven over medium high heat. Place the chicken thighs skin side down. Sear for 6 minutes. Turn over and cook for 4 more minutes. Remove from the oil and set aside.
- In the same pot, add the onions, garlic, ginger, and birds eye chilies. Sauté for 2 minutes.
- Stir in the tomatoes, chicken stock, saffron powder, thyme, and cumin. Simmer for 5 minutes.
- Add in the chicken thighs. Place a cover on the pot and cook for 45 minutes in a preheated 350 degree oven.
- Take out of the oven and toss in the chopped cilantro and mint.
Joojeh Kabobs
Joojeh Kabob
Joojeh kabobs are one of the most popular kabobs in Persian cuisine. Cubed chicken breast is marinated in lemon juice, onion, olive oil, and saffron. The chicken is then skewered up and either grilled or broiled. It is as simple as that. The kabobs are served with basmati rice or lavash bread, which is similar to pita. Grilled tomatoes, onions, and peppers are great accompaniments.What I like about the Persian’s take on kabobs is that the meat and vegetables are always grilled separate. Meat and vegetables grill at different rates, which has always drove me insane when I see them on the same skewer in other cuisine. No more undercooked vegetables with overcooked meat.
Ingredients
- 2 lbs boneless skinless chicken breast 1 1/2” cubes
- 1 onion finely chopped
- 1 lemon juiced
- 1/2 tsp saffron powder dissolved in 1 tbsp of water
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp olive oil
Instructions
- Purée all of the marinade ingredients.
- Marinate the chicken for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the chicken. Place the kabobs on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side.
